MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Dumplings w/Nuts
Categories: Pastry, Fruits, Nuts, Dairy, Desserts
Yield: 6 Servings

2 c Flour
2 ts Sugar
1/2 ts Salt
10 tb Unsalted butter
2/3 c Milk; + more for brushing
6 md Apples; cored, peeled
2 tb Unsalted butter; softened
1/4 c Brown sugar
1/4 c Chopped walnuts

MMMMM---------------------BUTTERSCOTCH SAUCE--------------------------
1 c Brown sugar
Heavy Cream
Karo dark corn syrup
1 tb Unsalted butter
1 tb Brandy or cognac; opt

By Flo Braker

Rome Beauty, Golden Delicious and Braeburn are great apple
varieties for these homey pastries.

Stir together flour, sugar and salt in a large bowl. Cut
in butter until mixture forms coarse crumbs. Using a fork,
gradually stir in milk until mixture comes together. Press
dough into a flat 5" to 6" square, wrap in plastic and
refrigerate for 1 hour or overnight.

Adjust rack to lower third of oven; preheat oven to
375øF/190øC.

Mix the butter, sugar and nuts in a small bowl. Stuff each
cored apple with 2 to 3 teaspoons of the mixture.

On a lightly floured surface, roll dough to a 12 x 18-inch
rectangle; trim edges just to make even. Cut dough into
six 6-inch squares. Center an apple on each square. Lift
the sides of the pastry to the center of each apple, pinch
the seams to seal well and cover each apple completely.
Arrange the apples seam side down on an ungreased
jelly-roll pan.

Roll out any dumpling pastry trimmings and using a knife,
cut out leaf shapes. Lightly brush apple dumplings with
milk; place leaf shapes on them. With the tines of a fork,
prick the dough.

Bake for about 35 minutes, or until apples are tender and
crust is golden. Serve warm with Butterscotch Sauce.

Butterscotch Sauce: In a heavy-bottomed saucepan, combine
brown sugar, cream, syrup butter over medium heat. Stir
until mixture reaches a simmer, then reduce to low heat
and cook 3 minutes. Off the heat, add 1 tablespoon brandy,
if desired. Serve warm.

Makes about 1 cup sauce.

Makes 6 dumplings.

URL: http://sfgate.com

MM Format by Dave Drum - 30 November 2013

Uncle Dirty Dave's Archives

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... Berries so unpopular they're downgraded from fruit to dwarf fruit
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Finian's Apple Dumplings
Categories: Pastry, Fruits, Desserts, Nuts
Yield: 4 Servings

2 Sheets puff pastry;
- defrosted
2 Apples; washed, cored
1/4 c Raisins
2 tb Butter divided
1/4 c Pecans or walnuts
2 tb Cinnamon
1/4 c Sugar
2 ts Allspice
2 ts Nutmeg
1 ts Ginger
1 Egg lightly beaten (egg
- wash)

Once apples are washed thoroughly, remove core.

Mix sugar and spices in a bowl, divide in half.

Lay puff pastry sheet on a baking sheet.

Set apple in the middle of puff pastry sheet, on its
side.

Stuff 1/2 raisins and 1 tbsp butter and a small amount
of sugar and seasoning mix into apples.

Sprinkle remainder of apple 1's spices and sugar onto
puff pastry.

Tuck puff pastry ends into apple (in the core's hole).

Roll apple in puff pastry to completely seal apple
inside.

Repeat with apple 2, and rest of ingredients.

Bake at 350ºF/175ºC for 15 minutes.

Paint dumplings with 1 lightly beaten egg.

Continue baking for additional 20 minutes or until puff
pastry is golden brown.

Use extreme caution while eating - dumpling will be VERY
HOT.

Author: Courtney O'Dell

RECIPE FROM: https://sweetcsdesigns.com

Uncle Dirty Dave's Archives

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... Deep-fry something enough, it's likely to get tasty.
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